Casserole, Corn Fritter
By Judge99
This moist, sweet-savory side dish is a cross between corn bread and corn pudding. You can use 1 1/2 cups fresh corn kernels in place of the canned corn, if you prefer.
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5/5
(1 Votes)
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Ingredients
- 3 tablespoons butter, softened
- 3 large egg whites $
- 1 (8-ounce) block fat-free cream cheese, softened
- 1/2 cup finely chopped onion $
- 1/2 cup finely chopped red bell pepper
- 1 (15 1/4-ounce) can whole-kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8 1/2-ounce) package corn muffin mix (such as Jiffy)
- 1/4 teaspoon black pepper
- Cooking spray
Details
Preparation
Step 1
Preheat oven to 375°.
Combine first 3 ingredients in a large bowl, stirring with a whisk until smooth. Stir in onion, bell pepper, whole-kernel corn, and cream-style corn; mix well. Add muffin mix and black pepper, stirring until well combined. Pour into an 11 x 7-inch baking dish coated with cooking spray. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean.
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